THIS RECIPE IS FROM COOKBOOK CONFIDENCE IN THE KITCHEN
¼ white cabbage, shredded
½ baby fennel bulb, trimmed and thinly sliced
¼ red onion, thinly sliced
2 radishes, thinly sliced
3 tablespoons torn mint leaves
3 tablespoons torn flat-leaf parsley leaves
Handful of fresh peas
Grated parmesan, to serve
3 tablespoons olive oil
2 tablespoons lemon juice
3 tablespoons finely grated parmesan
Sea salt and freshly ground black pepper
First, make the dressing. Grab a salad bowl, pour in the olive oil and lemon juice, add the parmesan and give it all a good mix. Season to taste with salt and pepper.
Place the veggies and herbs in the bowl. Just before you’re ready to serve, give it all a toss to coat the veggies in the dressing.
Scatter the peas over the top and finish with a sprinkling of parmesan.